In a large bowl of a stand mixer, whisk together flour and yeast. Stir in warm water and oil until thoroughly combined. Cover bowl and set aside for 20 minutes. Add salt to flour mixture and using a dough hook, mix until a soft, slightly sticky dough forms, about 5 to 6 minutes. Scoop out dough into a large bowl coated with cooking spray - cover surface of dough with plastic wrap lightly coated with cooking spray. Place bowl into the refrigerator for 24 hours.

In a medium saucepan, heat oil over medium. Add garlic and cook until fragrant, about 30 seconds to 1 minute. Stir in tomatoes (along with their juice), salt and oregano into the garlic mixture. Bring to a boil - reduce heat and simmer, stirring occasionally, until the sauce is thick and has reduced to about 1 1/2 to 1 3/4 cups, about 30 to 40 minutes. Set aside and allow to cool.

Punch dough down and let rest, covered, for 5 minutes. On a lightly floured surface, roll or stretch dough in to a rough 11" x 14" rectangle. Carefully transfer dough into a 9" x 13" metal baking pan coated with cooking spray - press dough over the bottom and partially up sides of the pan. Cover dough loosely with plastic wrap while the oven heats.

Preheat oven to 450 degrees with a pizza stone or baking sheet placed on the bottom rack.

Uncover dough and scatter 3 ounces (about 3/4 cup) mozzarella evenly over the top. Dollop cooled tomato sauce over the cheese, spreading to cover, but leaving a 1/2" to 1" border clean around the edges. Arrange pepperoni over the sauce, followed by a scattering of Parmigiano-Reggiano and remaining 2 ounces (about 1/2 cup) mozzarella.

Place pan on the pizza stone (or baking skeet) and bake until crust the is golden and the cheese has melted, about 17 to 25 minutes. Remove from the oven and allow to cool slightly before cutting to serve.